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BUTTERNUT SQUASH AND SPINACH TORTELLINI

BUTTERNUT SQUASH AND SPINACH TORTELLINI

Rich Butternut Squash and Spinach Tortellini – flawless occasion formula for Christmas or Thanksgiving. It will work extraordinary as a vacation side dish or primary dish. Or then again, on the off chance that you adore butternut squash, you can make it whenever of year!

You will love the delightful velvety sauce arranged with naturally made butternut squash puree and spiced up with lemon pepper, nutmeg and paprika! It makes this Creamy Butternut Squash and Spinach Tortellini exceptionally extraordinary.

This is one of those genuinely occasional formulas – impeccable in the Fall and in the Winter when the crisp butternut squash proliferates! This dish is incredible all alone, as a meatless course, it's likewise extraordinary with flame broiled chicken.

This is an extraordinary formula to make amid the occasions (Christmas or Thanksgiving). Simple and solid occasion side dish or fundamental dish. Butternut Squash and Spinach Tortellini in a velvety sauce.

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BUTTERNUT SQUASH AND SPINACH TORTELLINI

Ingredients

  • 1 cup butternut squash puree
  • 1 cup half and half
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon lemon pepper seasoning
  • 2 cups tortellini uncooked
  • 8 oz spinach , uncooked, fresh
  • 2 tablespoons fresh parsley chopped

Instructions

  1. Add 1 cup of butternut squash puree, 1 cup of half and half, 1/4 teaspoon of nutmeg, a pinch of paprika, and 1/4 teaspoon salt to the large skillet, on medium heat. While heating, stir all the ingredients to combine. Add about 1/4 teaspoon of lemon pepper seasoning - don't add all of it at once, add a little and add more, to your taste. Add the spinach on top of the mixture, cover with the lid, remove from heat. Let the spinach wilt in the pan, covered, off heat.
  2. While the spinach wilts, bring the medium pan of water to boil, add 2 cups of uncooked tortellini, and cook according to the package instructions (usually 7 - 10 minutes in boiling water). Once the tortellini is cooked, drain the water.
  3. Add cooked and drained tortellini to the skillet with the butternut squash sauce and spinach and stir to combine. If the sauce is too thick, add more half and half to thin it. Also, taste and add more salt, nutmeg and lemon pepper, if desired.
  4. Serve topped with chopped fresh parsley.

For more detail : bit.ly/2UNA3Vb

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